Scientific Evaluation of Identification of Mustard Oils of Different Brands Available in Markets of India Using Bellier Turbidity Temperature Test (BTTT)

Abstract: In this study an attempt has been made to investigate the applicability of BTTT to mustard oils obtained from different parts of India and thereby examine the influence of geographical variations on BTTT. In the present work, the mustard oils of different brands used for analysis, such as Kacchi ghani mustard oil (Kgmu, Dalda), Kacchi ghani mustard oil (Kgmu1, Mahakosh), Kacchi ghani mustard oil (Kgmu3, Dhara), premium kacchi ghaani mustard oil (Pmukg, RRO Mustdil) and refined mustard oil (Rmu, Dhara) exhibited BTT in the range of 19 to 21.0 0C. The result have demonstrated the reproducibility through the analyzed data. Hence It is observed that mustard oil fulfils BTTT values as per Regulation (Food Products and Standards) 2011 of Food Safety Standards and Act 2006. The coefficient of variation is in between 0.24-0.43 in case of BTT. BTT values prescribed for the certain vegetable oils comes under the mandatory food laws in some countries but due to development towards hybridization in oil seeds, reconsideration in laws is required.

Keywords: Vegetable oil, mustard seed oil, Purity, BTTT